Building Foundation of Japanese Cooking
A three class series focusing on basic techniques and ingredients of Japanese cooking.
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Quick Pickle of Tokyo Turnip
Spring Root Vegetable Miso Soup
Japanese Rolled Omelet with Daikon Radish Garnish
Japanese Style Steamed Rice
Spinach, Arugula, and Fiddle Head Ferns in Dashi Sauce
Ginger Flavored Braise of Chicken and Daikon Radish
Moon Viewing Udon (Wheat Noodle in Dashi Broth with Egg)
Showcase of Three Miso Based Sauces:
Squid and Green Onion with White Miso-Mustard Dressing
Sake Steamed Chicken, Cucumber, and Carrot with Red Miso-Lime Aioli
Pan Roasted Tofu with Pork Hatcho Miso Sauce, Sansho Flavor
Rice in Tea with Sashimi, Mitsuba, Nori, and Wasabi
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